Grapefruit moelleux


Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
64 K 4/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: March 24th 2019
For 40 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Resting: 15 min.
Cooking: 20 min.
All in all: 1 hour 7 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Grapefruit moelleux : Stage 1
Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2 - 2 min.
Grapefruit moelleux : Stage 2
Whisk together the sugar with the zest and 200 g egg.

Stage 3 - 2 min.
Grapefruit moelleux : Stage 3
Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.
Grapefruit moelleux : Stage 4
Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - 1 min.
Grapefruit moelleux : Stage 5
Mix again.

Stage 6 - 1 min.
Grapefruit moelleux : Stage 6
Pour in 90 g noisette butter.

Stage 7 - 1 min.
Grapefruit moelleux : Stage 7
Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8 - 7 min.
Grapefruit moelleux : Stage 8
Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9 - 20 min.
Grapefruit moelleux : Stage 9
Bake for about 20 minutes (for smaller cakes).

Stage 10 - 15 min.
Grapefruit moelleux : Stage 10
Leave to cool on a wire rack.

Stage 11 - 5 min.
Grapefruit moelleux : Stage 11
For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12 - 5 min.
Grapefruit moelleux : Stage 12
If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.
Remarks
This moist cake can be made with other citrus fruits: orange, lemon, lime...
Keeping: Several days in the fridge, covered with plastic film.
Source: Based on a recipe by Gaëtan Paris.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %430 RDI=40 %130 RDI=20 %2,460 RDI=120 %10,310 RDI: 120 %
Per 100 g4 RDI=2 %40 RDI=4 %10 RDI=2 %250 RDI=10 %1,050 RDI: 10 %
Per piece1 RDI=0 %10 RDI=1 %3 RDI=0 %60 RDI=3 %260 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten
How much will it cost?
  • For 40 pieces : 2.25 €
  • Per piece : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018271 K4.3 1 hour 55 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011296 K4.2 1 hour 4 min.
Marzipan (almond paste)
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19th 2021646 K 34.5 15 min.
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
November 11th 2012313 K5 35 min.
Broad bean salad with Parmesan
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
February 21th 2011286 K3.8 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page